as milk chocolate and baking chocolate rather than the ingredient chocolate liquor.

Both the USDA Handbook 819 and the CMA database calculate energy values using the general food factors method. In both databases, carbohydrates are calculated by difference and protein values were calculated after adjustments were made for non-protein nitrogenous compounds. Differences between reported nutrient data in the two sources may be a result of the USDA obtaining analytical data from analysis, government agencies, literature reviews and manufacturers, where the CMA database relied solely on analytical data. The

USDA database has been criticized as not accurately reporting the nutrient content of food. Concerns have also been raised regarding the accuracy of the data, the adequacy of analytical methods used to produce the data, the sufficiency of documentation related to the data and the adequacy of documentation on the criteria for acceptance of data (13). With this in mind, the USDA Handbook 819 values should not be used for nutrition labeling purposes if analytical data are available.

Nutrient values for cocoa powder are reported in numerous databases. Table 4.5 compares five data sources: CMA, USDA, the UK, the Netherlands and Germany. Of these, the UK, Netherlands, Germany, and USDA all report energy values using the general food factors method. The UK and Germany calculate 'available' carbohydrates rather than reporting carbohydrates by difference. The differences in total fat are most likely due to methodology, but methods of analysis are not listed for the USDA, UK, Dutch, or German nutrient data. Another possible source of the variation is reliance on industry and published sources as several of the databases do. The quality of data obtained from industry and published sources is difficult, if not impossible, to evaluate.

The Netherlands data for cocoa powder was obtained almost exclusively from food composition tables, estimation or by calculation. The UK obtained nutrient data after analyzing ten samples obtained from two store-bought cocoa powders. Due to the extremely high levels of potassium and sodium reported by these two countries, one must assume that the reported nutrient values are for alkalized

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cocoa powders, since the alkalization process results in variable levels of these nutrients.

Comparisons of cocoa butters do not show any significant variation as expected since cocoa butter is 100% fat. Furthermore, since cocoa butter is of plant origin, it is expected that the concentration of cholesterol would be negligible and this was generally borne out by earlier analysis. Nonetheless, the UK and Germany do report small concentrations of cholesterol; however, this is thought to be most likely due to analytical methodology.

Ingredient databases provide significant benefits to both the industry and the consuming public by making accurate nutrient values readily available to the chocolate manufacturer and confectioner at a reasonable cost and with rapid timing. Before choosing a database, one must carefully look at the analytical methodology, validation procedures and reporting methods used in developing the database to ensure that the database provides a credible source of nutrient information. Reported nutrient data can vary due to the type of food examined, the nutrients analyzed and the method used to report data. Before using any nutrient data, it is important to understand these variables as they can result in large differences in reportable data.

Currently, the CMA database is the only non-manufacturer database devoted to providing nutrient composition data for all three of the cacao-based ingredients chocolate liquor, cocoa powder and cocoa butter based on direct analysis of the raw products. Other databases are generally constructed from industry data, printed material or from analysis of store-bought finished products. Consequently, when making use of these databases, their origins should be carefully considered against their purpose, as they can affect the quality of the data supplied.

The captivating thing about diets is that you don't get what is researched or predicted or calculated but rather, you get precisely what you expect. If the diet resonates with you then it will likely work, if it doesn't resonate, it won't.